GB/T 36502-2018Good manufacturing practice for sugar enterprises (English PDF)
制糖企业良好操作规范
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
July 13, 2018
Implementation date
February 1, 2019
Scope
GB/T 36502-2018 is the English-translated version of 制糖企业良好操作规范.
GB/T 36502-2018 sets out good manufacturing practice (GMP) for sugar enterprises, from the site to the finished product.
It lays down basic requirements for the factory environment and layout, equipment and facilities, air and water supply, the purchase and storage of raw materials, control of the production process and of cross-contamination, pest control, protection against external hazards, and cleaning and disinfection.
It also covers quality management, storage of finished goods, management of reworked products, waste treatment, personnel hygiene, documents and records, complaint handling, product recall and product information.
Terms such as high cleaning, low cleaning and non-cleaning areas are defined, alongside those of GB/T 9289 and GB/T 15091. It applies to the design, construction, renovation, production management and technical management of sugar plants, was issued on 13 July 2018 and has applied since 1 February 2019.
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Document preview — GB/T 36502-2018
National Standard of the People's Republic of China
- ICS
- 67.180
- Classification
- X 30
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Foreword
- 1 Scope
- 2 Normative references
- 3 Terms and Definitions
- 4 Factory Environment
- 5 Factory layout
- 6 Equipment and facilities
- 7 Air and water supply
- 8 Purchase and storage of raw materials
- 9 Control of the production process
- 10 Cross contamination control
- 11 Pest Control
- 12 Protection against external hazards
- 13 Cleaning and disinfection
- 14 Quality Management
- 15 finished goods storage
- 16 Management of reworked products
- 17 Waste treatment
- 18 Personnel hygiene requirements
- 19 Documents and records
- 20 Complaint Handling
- 21 Product recall
- 22 Product Information and Promotion Guide
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
1 Scope
This standard specifies the plant environment, plant layout, equipment and facilities, air and water supply, raw material procurement and warehousing of sugar companies.
Control of production processes, control of cross-contamination, control of pests, protection of external hazards, cleaning and disinfection, quality management, storage of finished products, Management of reworked products, waste disposal, personnel hygiene requirements, documentation and records, complaint handling, product recalls, product information and publicity guidance basic requirements.
This standard applies to the design, construction, transformation, production management and technical management of sugar companies.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this document. For undated references, the latest edition (including all amendments) applies to this document.
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB/T 9289 sugar industry terminology
GB/T 15091 Basic terminology of the food industry
CAC/RCP1-1969, Rev.4-2003 General Specification for Food Hygiene
3 Terms and definitions
GB/T 9289, GB/T 15091, CAC/RCP1-1969, Rev. 4-2003 and the following terms and definitions apply to this file. For ease of use, some of the terms and definitions in the above documents are repeated below.
3.1 Good manufacturing practice; GMP
Produced (processed) foods that comply with food standards or food regulations must be followed by food safety supervision and management agencies Manufacturing practices. The core of GMP includes. good production equipment and sanitary facilities, reasonable production processes, perfect quality management and Control system.
3.2 High cleaning area
The inner packaging room of the packaging room. The area should strengthen the hygiene management of equipment and personnel to prevent the finished product from being polluted, and the equipment should be purple before production. External line or ozone disinfection, and regular air quality testing, personnel entering the area should be changed, washed, disinfected.
3.3 Low cleaning area
Each work area after exiting from the honey-melting machine, except for the inner packaging of the packaging room.
3.4 Non-cleaning area
In addition to high clean areas, low clean areas, other places involved in sugar production.
3.5 Product contact surface
Touch all surfaces of the product or original packaging during normal operation.
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 17 pages — is available in the English PDF.
Referenced standards
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Related Standards
GB 7718-2025 — National food safety standard - General rules for the labelling of prepackaged foods
GB/T 15091.1-2026 — Fundamental vocabulary and classification of processed food - Part 1: Fundamental vocabulary of processed food
GB/T 15091-1994 — Fundamental vocabulary and classification of processed food - Part 1: Fundamental vocabulary of processed food
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